fmb

Farmers’ Market Box 8-3-17

This weeks local produce and featured farms:

Cranberry Shelling Beans – Two Peas in a Pod

CarrotsBlack Sheep Produce

Sonoran GarlicMilliken Family Farm

ParsleyBe Wise Ranch

Leopard Romaine Lettuce – The Garden Of….

Valencia OrangesPolito Family Farm

Purple PotatoesWeiser Family Farm

Zucchini SquashBlack Sheep Produce

Flavor Top NectarinesFrog Hollow Orchard

Sungold Cherry TomatoesTutti Frutti Farms

Juicing Bag:

Strawberries – A & A Organics

Fennel – Cal-Organics

Cucumbers – Lakeside Organic Gardens

Green Kale – Babe Farms

Valencia Oranges – Sundance Organics

Farmer’s Choice:

Red Fife and Soronran Wheat Berries – Kenter Canyon Farms

Oro Blanco GrapefruitPolito Family Farm

Black Royal Grapes – Murray Family Farm

Feature:
Sugar Baby Watermelon – Munak Ranch

Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

Click the links above & search for products on our website with recipes attached

Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Orange Licorice
2 oranges
1 fennel
1in of turmeric

Strawberry Water
1 cup of strawberries
1 stalk of celery
1 cucumber

Valencia Kale

Handful of green kale
1 cucumber
1 orange

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Grilled Nectarine Salad
Serves 6

3 yellow nectarines, halved and pitted
Raw sugar
One head Leopard Romaine, washed, spun dry and chopped
1/4 cup orange juice
1 tablespoons Dijon mustard
1/4 cup rice vinegar
1 tablespoon honey
1/2 cup vegetable oil
Salt and pepper
1/2 cup crumbled Feta or Ricotta salata

1. Preheat the grill. Dip the cut side of the nectarines into the raw sugar, and grill cut side down, for 3 to 4 minutes, until the nectarines are softened and the cut side is caramelized.
2. Remove from the grill and keep warm.
3. Put the lettuce into a salad bowl.
4. In a small bowl, whisk together the juice, mustard, vinegar, honey and oil. Season with salt and pepper.
5. Pour some of the dressing over the lettuce, and toss to coat. Plate the salad, and top with a grilled nectarine half, and sprinkle with crumbled feta.

Cranberry Beans Tuscan Style

Serves 4 to 6
A terrific side dish with any grilled entrée; any leftovers can be whizzed in the food processor and made into an Italian ‘hummus’.

1/4 cup extra virgin olive oil
4 garlic cloves, sliced
2 tablespoons chopped rosemary or sage leaves
1 pound cranberry shelling beans, removed from the pods
1/2 to 1 cup vegetable or chicken broth (enough to cover the beans)
1 bay leaf
Salt and pepper

1. In a Dutch oven, heat the oil, and saute the garlic with the rosemary (or sage) until the garlic is translucent.
2. Add the beans and enough broth to cover. Toss in the bay leaf, and simmer, for 30 to 40 minutes until the beans are tender and creamy. Season the beans with salt and pepper, remove the bay leaf and serve.
3. Cook’s Note: In Southern Italy instead of broth they add canned crushed tomatoes to the beans instead, this bean dish is sometimes served over pasta. If you would prefer to use tomatoes you will need one 14.5-ounce can, and enough broth to cover the beans, or use the basket of cherry tomatoes in your box, stem and halve the tomatoes and add to the beans.

Purple Potato Smash
Serves 4

1 pound purple potatoes, scrubbed
1/3 cup finely chopped shallot
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/4 to 1/3 cup extra virgin olive oil
2 tablespoons finely chopped Italian parsley
Salt and pepper

1. Put the potatoes into a saucepan with water to cover. Bring to a boil, and simmer for 15 to 20 minutes until tender. Cool the potatoes for 15 minutes, then peel and put into a bowl.
2. Using a fork, smash the potatoes into varying size chunks.
3. Add the shallot, zest, lemon juice, 1/4 cup olive oil and parsley. Toss to blend the ingredients. Add more oil if needed, season with salt and pepper and serve at room temperature.

Orange Upside Down Cake with Whipped Cream
Serves 10

1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 oranges, peel and pith removed, and sliced 1/4-inch thick

1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
3. Pour the butter/brown sugar mixture over the bottom of the cake pan, and arrange the orange slices on the sugar syrup. Set aside while making the cake batter.

For the Cake:
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon orange zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish

1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, orange oil, if using.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter, and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.

Pasta Carbonara with Zucchini
Serves 6

1/4 cup extra virgin olive oil
1 garlic clove, minced
2 medium zucchini, ends trimmed and cut into 1/2-inch dice
5 large egg yolks
1 cup freshly grated Parmigiano Reggiano cheese, plus more for garnish
1/4 cup freshly ground black pepper
1 pound spaghetti, or buccatini

1. In a large skillet, heat the oil, saute the garlic and zucchini until the zucchini begins to color, and loses some of its liquid. Set aside.
2. In a mixing bowl, whisk together the eggs, the cheese, and half the pepper. Set aside at room temperature.
3. Bring 8-quarts of salted water to boil in a pasta pentola, and cook the pasta 2 to 3 minutes short of al dente.
4. When the pasta is cooked, heat the skillet with the zucchini, drain the pasta, reserving some of the pasta liquid, and add the pasta to the skillet tossing to blend.
5. Take the skillet off the heat, and add the egg and cheese mixture, adding more pasta water to make a creamy sauce. Taste the pasta and add more pepper if desired and serve.

Zucchini Parmesan Rice
Serves 6 to 8
This is my ‘go to’ summer side dish, it’s simple, and delicious, and doesn’t require a lot of energy.

3 tablespoons unsalted butter
1/2 cup finely chopped onion
2 cloves garlic, minced
4 cups shredded zucchini
1 1/2 teaspoons salt
4 shakes of Tabasco sauce
2 tablespoons all-purpose flour
1 cup chicken broth
1 1/2 cups heavy cream
3/4 cup long-grain rice
3/4 cup freshly grated Parmesan cheese

1. In a large skillet over medium heat, melt the butter, then add the onion and garlic and cook, stirring, until softened, 2 to 3 minutes.
2. Add the zucchini and cook until it is no longer giving off moisture, 4 to 6 minutes. Season with the salt, and Tabasco.
3. Sprinkle with the flour and cook, stirring, for 2 minutes.
4. Gradually stir in the broth and heavy cream, stirring until the mixture is smooth and comes to a boil.
5. Do-Ahead: At this point, you can let cool, cover, and refrigerate for 2 days. Let come to room temperature before continuing.
6. Preheat the oven to 400°F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
7. Stir the rice into the zucchini mixture, pour into the prepared dish, and sprinkle with the cheese.
8. Bake until the rice is tender and the cheese is golden, 25 to 35 minutes. Let rest for 5 to 10 minutes before serving.

Carrot Pickles
Makes about two 8-ounce jars

1 pound carrots, peeled
1 1/4 cups water
1 cup cider vinegar
1/4 cup sugar
2 garlic cloves, lightly-crushed
1 1/2 teaspoons fennel or dill seeds
1 1/2 tablespoons coarse sea or kosher salt
1 bay leaf

1. Cut the carrots into sticks. Bring a medium-sized pot of lightly salted water to a boil. (Use a non-reactive pot.)
2. When the water boils, drop the carrots in and simmer for one minute. Pour into a colander and rinse under cold water. Drain thoroughly.
3. In the same pot, heat the remaining ingredients. Once it begins to boil, reduce the heat and simmer for two minutes.
4. Remove from heat and add the carrot sticks. Cool until room temperature, then put into jars and chill.

Orange Salsa
Makes about 2 cups
This is a great condiment to serve with grilled chicken, seafood or pork.

2 Valencia oranges, peel and pith removed, segmented and chopped
1 1/2 cups chopped cherry tomatoes
2 garlic cloves, minced
1/4 cup finely chopped Italian parsley
1 jalapeno pepper, seeded and finely copped
1/4 cup extra virgin olive oil
Salt

1. In a mixing bowl, combine the ingredients, season with salt, cover and refrigerate for at least 2 hours before serving. The salsa will keep in the refrigerator for up to 1 week.

Roasted Fresh Catch
Serves 4 to 6

2 1/2 pounds thick fleshed fish, such as cod, salmon, halibut or seabass
1/2 cup extra virgin olive oil
3 garlic cloves, minced
2 tablespoons aged balsamic vinegar
1 basket cherry tomatoes, stemmed and cut into quarters
1/4 cup finely chopped Italian parsley
1/4 teaspoon ground pepper
1/2 teaspoon fine sea salt

1. Preheat the oven to 400 degrees.
2. Arrange the fish in a 13-by-9-inch baking dish.
3. In a bowl, combine the remaining ingredients, and spread over the fish.
4. Roast for 10 minutes per inch of thickness of the fish, or until it registers 160 degrees on an instant read meat thermometer. Remove from the oven, and allow to rest for 5 minutes before serving.

Coconut Carrot Soup
Serves 6

3 tablespoons butter
½ medium onion, roughly chopped
¾ pound carrots, peeled and cut into 1/2-inch rounds
1 teaspoon peeled, grated fresh ginger
½ teaspoon ground cumin, to taste
½ teaspoon ground turmeric, to taste
½ teaspoon ground coriander, to taste
Pinch cayenne pepper
2 cups chicken or vegetable stock
1 cup unsweetened coconut milk
Juice from ½ lime
Salt and freshly ground pepper
1/4 cup finely chopped Italian parsley

5. In a Dutch oven, melt the butter, add the chopped onions, sprinkle with salt, stir to coat with butter. Add the carrots along with the spices. Stir and cook until softened, about 10 minutes.
6. Add the stock, bring the soup to a boil over high heat.
7. Reduce the heat to medium and continue cooking until the carrots are tender, about 10 to 15 minutes.
Using an immersion blender, purée the soup in the pot. Add the coconut milk, season with salt and pepper, add the lime juice and garnish with chopped parsley.

Choice

Wheatberry Salad
Serves 6 to 8

2 cups wheatberries
2 teaspoons salt
1/4 cup rice vinegar
1/4 cup orange juice
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil
Salt and pepper
1/4 cup finely chopped red onion
1 cup red seedless grapes, quartered
2 ribs celery, finely chopped
1/4 cup finely chopped Italian parsley
1 cup crumbled Feta, ricotta salata or blue cheese

1. Bring 4 quarts of water to a boil, add the wheatberries and 2 teaspoons of salt. Simmer for 30 to 40 minutes, until the wheatberries are tender, a bit al dente. Drain the wheatberries and transfer to a bowl.
2. While the wheatberries are simmering in a small bowl, whisk together the vinegar, orange juice, honey, mustard, and oil. Season with salt and pepper.
3. Pour a bit of the dressing over the warm wheatberries, and toss to coat.
4. When the wheatberries are cooled, add the onion, grapes, celery and parsley.
5. Drizzle with more dressing, and toss to combine.
6. Do-Ahead: At this point the salad can be covered and refrigerated for up to 24 hours. Bring to room temperature before serving.
7. Just before serving, toss in the cheese, and re-dress with a bit more dressing. Serve at room temperature.
Cook’s Note: Wheat berries can be cooked, then frozen into 2 cups packages for later use. They are terrific as a breakfast porridge (just add milk and reheat) serve with your favorite toppings, or used as a grain like rice, or barley for a pilaf.

Roast Pork Tenderloin with Red Grapes
Serves 4

One 1 1/2 pound pork tenderloin, silver skin removed
1 teaspoon finely chopped thyme
1 ½ teaspoons finely chopped sage, plus 3 whole sprigs
2 tablespoons Dijon mustard
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup finely chopped onion
1 pound red seedless grapes
½ cup port
½ cup chicken stock
2 tablespoons unsalted butter mixed with 2 tablespoons all-purpose flour
1 tablespoon finely chopped parsley

1. Preheat the oven to 400 degrees.
2. In a small bowl, combine the thyme, sage, mustard, 2 tablespoons of oil, salt and pepper. Rub all over the pork.
3. In a large oven proof skillet, heat 2 tablespoons of oil, and brown the pork on all sides. Add the onion, grapes, port and stock to the skillet, transfer to the oven, and roast for 15 to 20 minutes, until the pork registers 155 degrees on an instant read meat thermometer.
4. Remove the pork from the skillet, and place the skillet over medium high heat, scraping up any browned bits on the bottom of the pan.
5. Add the butter mixture, bringing back to a boil, until the sauce is thickened. Taste for seasoning and adjust using salt and pepper. Add the parsley.
6. Thinly slice the roast, and nap with some of the sauce and grapes.

Oro Blanco Curd
Makes about 3 cups

1 1/4 cup sugar
6 large eggs
1/2 cup fresh Oro Blanco juice
1/2 cup chilled butter, cut into 1/2-inch cubes

1. In a saucier, or saucepan, whisk together the sugar, eggs, and juice. Place over medium heat and whisk until the mixture thickens, and almost boils.
2. Remove from the heat and add butter, whisking in a few bits at a time, until they are incorporated.
3. Transfer to a bowl, and press plastic wrap onto the surface of the curd to prevent a skin from forming.
4. Cool, and refrigerate, the curd will set up in the refrigerator. Use the curd on toast, English muffins, with scones for tea, and as a filling for cakes, or topping for cheesecakes.

Featured:

Watermelon Feta Salad
Serves 4
This salad is pretty much what you want to make it, whether the watermelon is sliced or in chunks, it works either way.

1 personal watermelon, rind removed, and sliced into wedges or chunks
1 1/2 cups crumbled Feta cheese
1/2 cup finely chopped Italian parsley or mint
1/2 cup extra virgin olive oil
Freshly ground black pepper

1. Arrange the watermelon on a serving platter, scatter with the cheese, and parsley (or mint)
2. Drizzle with oil, season with black pepper and serve.

Watermelon Lemonade
Serves 8

1 2/3 cup fresh lemon juice (about 9 lemons)
1 ½ cups superfine sugar
4 ½ cups water
2 lemons sliced into rounds, seeds removed
2 cups watermelon puree (puree watermelon chunks in a blender or food processor)
Ice cubes
1. In a large pitcher, combine the lemon juice and sugar stirring to dissolve the sugar. Slowly pour in the water, and watermelon, continuing to stir until the mixture is blended. Taste the lemonade for flavor, adding more sugar if needed, or more lemon juice.
2. Do-Ahead: Refrigerate the lemonade for at least 4 hours, up to 5 days or freeze for 6 weeks, defrost before serving.
3. Lemonade Tip: To avoid watering down the lemonade, make a batch of lemonade ice cubes to toss into the pitcher, otherwise, have an ice bucket filled with cubes for serving.

Watermelon Gazpacho
Serves 6

1 basket cherry tomatoes, stemmed
3 cups seeded and cubed watermelon
1/4 cup packed Italian parsley
1 cup diced Persian cucumber
¼ cup olive oil
2 tablespoons lemon juice
Salt and pepper
Crumbled goat cheese, ricotta salata or crumbled Feta

1. Combine the tomatoes, watermelon, parsley and cucumber in a food processor and process on and off for a chunky consistency with a bit of puree.
2. Transfer to a bowl, stir in the oil, lemon juice, and season with salt and pepper.
3. Serve the gazpacho cold garnished with a bit of salty cheese.

Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips

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When it’s about food…#specialtyproduce

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fmb

Farmers’ Market Box 7-27-17

This weeks local produce and featured farms:

Lemon CucumbersTutti Frutti Farms

Red Torpedo OnionsTutti Frutti Farms

Princess GrapesKen’s Top Notch Produce

Red Dandelion Greens – Terra Madre Gardens

Chives – Terra Madre Gardens

Romaine LettuceBlack Sheep Produce

CantaloupeBe Wise Ranch

PassionfruitKoral’s Tropical Fruit Farm

Red RadishesBlack Sheep Produce

Natural Flame Raisins – Peacock Family Farms

Juicing Bag:

Strawberries – A & A Organics

Carrots – Cal-Organics

Cucumbers – Lakeside Organic Gardens

Green Kale – Babe Farms

Valencia Oranges – Sundance Organics

Farmer’s Choice:

Baby ArtichokesTutti Frutti Farms

Cipolini Onions – Schaner Farms

Cherry Heirloom Tomatoes – Coastal Farms

Feature:
Sugar Lips PeachesFitzgerald’s Premium Ripe Tree Fruit

Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

Click the links above & search for products on our website with recipes attached

Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Sweet Carrots
2 oranges
1 carrot
1in of turmeric

Super Strawberry
1 cup of strawberries
1 stalk of celery
1 cucumber

Delicious Kale
Handful of green kale
1 cucumber
1 orange

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Farfalle Salad with Green Grapes and Chive Aioli
Serves 6

1 pound farfalle pasta, cooked 3 minutes short of al dente (see note)
1 lemon cucumber, seeds removed, and finely diced
3 radishes, trimmed, scrubbed, and cut into julienne
One 5.5-ounce jar marinated artichokes, drained and chopped
1 cup green grapes, cut in half or quartered if large
1/4 cup Flame raisins, chopped
1/2 cup mayonnaise
1/2 cup Greek Style yogurt
3 garlic cloves
1/4 cup chopped chives
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
Salt and pepper

1. Put the pasta into a large salad bowl, and cool the pasta at room temperature. Add the cucumber, radishes, artichokes, grapes and raisins.
2. Put the mayonnaise, yogurt, garlic, chives, zest and lemon juice into a food processor or blender. Blend until smooth. Season with salt and pepper.
3. Pour over the pasta in the bowl, and toss to coat. Season again with salt and pepper if needed and serve.
4. The salad will keep in the refrigerator for 3 days. If you refrigerate it before serving, save some of the dressing to re-dress before serving, the pasta will absorb every bit of dressing in the refrigerator, best to re-dress with a bit before serving. The dressing is delicious with potato salad, too.
5. Pasta Salad Note: Undercook your pasta for salads, because the acid in the dressing will further “cook” the salad like seafood cooks in acid for ceviche.

Layered Romaine Salad with Green Goddess Dressing
Serves 6

One head romaine, washed, spun dry and chopped
2 lemon cucumbers, scrubbed and thinly sliced
3 to 4 radishes, scrubbed, ends trimmed and thinly sliced
1/2 cup thinly sliced red onion
2 cups cooked elbow, or other small pasta (small shells, etc.) or 2 cups cooked chicken or turkey
1 cup shredded Asiago cheese
1 cup mayonnaise
1 cup chopped chives
1 cup basil leaves
1/4 cup freshly squeezed lemon juice
1 teaspoon grated lemon zest
2 garlic cloves
2 teaspoons Worcestershire sauce
Salt and pepper

1. In a large salad bowl, layer the romaine, cucumbers, radishes, onion, pasta (or protein if using), and cheese.
2. In a blender, combine the mayonnaise, chives, basil, lemon juice, zest, garlic and Worcestershire. Puree the dressing. Season with salt and pepper.
3. Pour over the salad, cover with plastic wrap and refrigerate for 2 hours, or up to 24 hours.
4. When ready to serve, toss the salad, and serve.

Braised Sausage and Green Grapes
Serves 6
This simple dish is delicious served over cheesy polenta.

2 pounds sweet Italian sausage
1 cup Riesling
2 cups green grapes

1. In a large skillet, heat the sausage, over medium high heat, browning the sausage on all sides. Add the Riesling and grapes and simmer for 25 to 30 minutes, reducing the wine by half, and cooking the sausage all the way through. (registers 165 degrees on an instant read meat thermometer)
2. Serve over cheesy polenta.

Flame Raisin Oatmeal Muffins
Serves 12

For the Muffins:
1 cup all-purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup old-fashioned oats
1/2 cup raisins
1/4 cup canola oil
1 teaspoon vanilla paste, or extract
1 egg, beaten
1 cup milk

Cinnamon Topping:

2 tablespoons brown sugar
2 tablespoons flour
1 teaspoon cinnamon
1 tablespoon melted butter

1. Heat the oven to 400°F. Coat 12 muffin tins with non-stick cooking spray, or line with paper liners.
2. Mix the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Stir in the oats and raisins.
3. In a large measuring cup, whisk the oil with the vanilla, egg and milk. Stir the liquid into the dry ingredients just until combined. Fill the prepared muffin cups 2/3 full with the batter.
4. Mix all the ingredients for the cinnamon topping together in a small bowl until crumbly. Sprinkle evenly over the muffin batter.
5. Bake for 15 to 20 minutes, until a skewer inserted into the center comes out clean.
6. Remove from the oven and let cool in the pan on a rack for 15 to 20 minutes before serving.

Sautéed Red Dandelion Greens
Serves 4

3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
1 bunch red dandelion greens, tough stems removed, cut into 1/2-inch ribbons
Salt and pepper

1. In a large skillet, heat the oil and the garlic, until the garlic is translucent.
2. Add the greens, and saute until wilted, about 5 minutes. Season with salt and pepper, remove the garlic, and serve as a bed for grilled meats or poultry.

Panna Cotta with Passion Fruit Sauce

Serves 6

1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
1/2 cup (3 1/2 ounces) sugar, or more to taste
Pinch of salt
1 1/2 teaspoons vanilla paste or extract
1/2 cup passion fruit pulp (see instructions)

1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes.
2. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil.
3. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
4. Put the sour cream into a medium bowl.
5. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness.
6. Fill ramekins 3/4 full, cover with plastic wrap, and refrigerate until set, about 5 hours.
7. Cut the passion fruits in half, and scoop out the pulp. Push the pulp through a sieve, and top each panna cotta with 1 to 2 tablespoons passion fruit pulp.

Cantaloupe, Cucumber and Mint Salad
Serves 6

2 lemon cucumbers, seeded and cut into 1/2-inch pieces
Salt
1 garlic clove, minced
1-1/2 cups ripe cantaloupe, seeded and cut into 1-inch chunks
1/4 tightly-packed cup fresh spearmint leaves, torn
1 heaping tablespoon finely chopped chives
1 tablespoon white wine or vinegar, more to taste
1 tablespoon extra-virgin olive oil, or more to taste
Freshly ground black pepper to taste
1/4 to 1/2 teaspoon of sugar, if needed to sweeten the melon
1/4 cup crumbled Ricotta Salata, or feta

1. Sprinkle the cucumber with salt, and allow to drain in a colander for 30 minutes. Pat dry with paper towels, and add to a large serving bowl.
2. Add the cucumber, melon, garlic, mint, chives, vinegar, and 1 tablespoon of olive oil.
3. Season with additional oil, vinegar, salt pepper or sugar if needed.
4. Serve the salad garnished with the cheese.

Choice

Cipollini Jam
Makes 1 1/2 cups

2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1/2 pound cippolini onions, peeled, and chopped
1/3 cup packed brown sugar
1/3 cup red wine vinegar
Salt and pepper

1. In a skillet, melt the butter with the oil.
2. Add the garlic and onions, saute for 15 to 20 minutes until the onions begin to turn golden brown.
3. Add the sugar, and stir to dissolve the sugar.
4. Add the vinegar, bring to a boil, and simmer to reduce the liquid in the pan.
5. Taste the jam and season with salt and pepper.
6. Refrigerate the jam for up to 1 week, or freeze for up to 3 months.

Pasta with Fresh Tomatoes
Serves 6

One pound penne or other shaped pasta, cooked 2 minutes short of al dente, saving some of the pasta water
6 sage leaves, finely chopped
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped Italian parsley
1 basket cherry tomatoes, stemmed and cut in half
1/3 cup extra virgin olive oil
Salt and pepper
1/2 cup grated Parmigiano Reggiano for garnish

1. In a small bowl, combine the herbs and cherry tomatoes.
2. In a large skillet, heat the oil, and add the tomato mixture sautéing for 2 to 3 minutes until the tomatoes begin to blister.
3. Add the hot pasta, and toss the mixture to coat the pasta, adding some of the hot pasta water to make a creamy sauce. Season with salt and pepper.
4. Serve the pasta garnished with Parmigiano Reggiano.

Cocktail Artichoke Salad
Serves 4

3 cocktail artichokes
2 cups water
1/2 cup lemon juice
Grated zest of 1 lemon
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
1 tablespoon chopped fresh mint
1 tablespoon chopped Italian parsley
Salt and freshly ground black pepper
2 cups romaine, washed, spun dry and chopped
3 radishes, scrubbed, ends trimmed and julienned
2 lemon cucumbers, seeded, and finely diced

1/2 cup coarsely shredded Pecorino cheese

1. Remove the tough outer layer of leaves from the artichokes, and set them aside. Cut 1/3 off the top of the artichoke, saving the tops with the tough outer leaves.
2. Trim the bottom and stem of the artichokes, cut in half, and remove the hairy choke in the center near the stem. Combine the water and lemon juice in a large bowl.
3. Shave the artichokes on a mandoline into lemon water and set aside.
4. In a small bowl, whisk together the zest, 1/4 cup lemon juice, olive oil, mint, and parsley. Season with salt and pepper.
5. In a bowl, combine the romaine and 1/2 of the dressing. Toss to coat, arrange the romaine onto salad plates.
6. Arrange the artichokes, radishes and cucumbers on the romaine, drizzle with the remaining dressing.
7. Garnish with the pecorino and serve.

Featured:

Roasted Peaches with Cornbread and Maple Bourbon Sauce

Serves 6
For the Cornbread
4 oz. (8 Tbs.) unsalted butter, softened; more for the baking dish
9 oz. (2 cups) unbleached all-purpose flour; more for the baking dish
3 oz. (1/2 cup) fine yellow cornmeal
2 tsp. baking powder
3/4 tsp. kosher salt
1 cup granulated sugar
3 large eggs, at room temperature
1/2 cup heavy cream
1/2 cup whole milk
1/2 cup sour cream

1. Preheat the oven and heat the oven to 375°F. Coat an 8-inch square baking dish with non-stick cooking spray.
2. In a large bowl, whisk the flour, cornmeal, baking powder, and salt. Set aside.
3. In a stand mixer fitted with the paddle attachment or in a large bowl with a hand-held electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes.
4. Gradually beat in the eggs, one at a time, until well combined.
5. Adjust the mixer speed to low and add the cream, milk, and sour cream; mix until combined.
6. The batter may look curdled at this point.
7. Add the dry ingredients, mixing until just combined and scraping down the sides as needed.
8. Pour the batter into the prepared baking dish.
9. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let the cornbread cool in its dish on a rack until warm.
For the Peaches
4 firm yellow peaches (you can sub in any stone fruit you have on hand), halved and pitted
2 tsp. raw sugar

1. Preheat the oven to 400 degrees.
2. Dip the cut sides of the peaches into the raw sugar, and put them into an oven proof skillet large enough to hold the 8 peach halves comfortably, cut side down.
3. Roast for 15 to 20 minutes, until the peaches are soft. Cut the peaches in half and keep warm.

For the Maple Bourbon Sauce
1/4 cup unsalted butter
1/2 cup packed brown sugar
1/4 cup maple syrup
1/4 cup Bourbon
Vanilla ice cream for serving

1. In a saucepan, heat the butter, add the brown sugar, and stir until the brown sugar melts.
2. Add the maple syrup and bring to a boil. Simmer for 5 minutes, to reduce the sauce.
3. Add the bourbon, and continue to cook for another 5 minutes. Serve warm.

To serve: Cut the cornbread into squares. Put 2 wedges of peach onto the top of the cornbread, top with some vanilla ice cream. Ladle some of the sauce over the peaches and ice cream. Serve warm.

Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

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